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Fruit Cake


  • 250g Heimatsmühle Type 405 Wheat Flour
  • alternatively:
  • 250g Heimatsmühle Type 630 Spelt Flour
  • 100g soft butter
  • 200g sugar
  • 3 eggs
  • 1 pck. vanilla sugar
  • ½ pck. baking soda
  • ca.500g fruit (pitted)– e.g. plums
  • 1 tsp. sugar to decorate


  1. Wash the fruit and, depending on the type of fruit, cut it in half or into thin strips or slices (into thin boats).

  2. Cream together the butter and sugar, then gradually stir in 3 egg yolks. Add the flour, vanilla sugar and baking powder – mix well.

  3. Beat the egg whites until stiff and put them carefully into the batter.

  4. Pour the batter into a greased springform pan (Ø approx. 25 cm) and distribute evenly.

  5. Cover the dough with the fruit, the pieces of fruit will sink a bit into the dough. Finally, sprinkle the cake with a tablespoon of sugar.

  6. Bake the mold on the middle shelf in the preheated oven for approx. 45 minutes at 180°C.

    Whipped cream refined with a little vanilla sugar goes perfectly with this fruit cake.